Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 large yellow onion, chopped (approx. 150g)
  • 2 carrots, peeled and chopped (approx. 120g)
  • 2 celery stalks, chopped (approx. 100g)
  • 2 cloves garlic, minced (approx. 6g)
  • 4 cups (950ml) low-sodium chicken broth
  • 2 cups (475ml) water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 8 ounces (225g) egg noodles (dried)
  • 1/4 cup (60ml) chopped fresh parsley, for garnish
  • Salt, to taste
  • Black pepper, to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  2. Transfer the sautéed vegetables to the slow cooker. Add chicken broth, water, thyme, rosemary, pepper, and bay leaf.
  3. Place the chicken breasts on top of the vegetables.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  5. Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the egg noodles. Cook on high for 30 minutes, or until the noodles are tender. Remove the bay leaf.
  7. Stir in the parsley. Season with salt and pepper to taste. Ladle into bowls and serve hot.